Vegan Grilled Vegetable and Cheese Sandwich
Elevate your lunchtime game with this irresistible Vegan Grilled Vegetable and Cheese Sandwich, a vibrant medley of smoky grilled zucchini, eggplant, red bell pepper, and portobello mushrooms layered between slices of crusty sourdough bread. Each sandwich boasts a golden exterior thanks to vegan margarine, while melted vegan cheese and fresh basil leaves add creamy richness and herbaceous flair to every bite. Seasoned to perfection with olive oil, oregano, salt, and pepper, the grilled vegetables offer deep caramelized flavors that are simply unmatched. Ready in just 35 minutes, this satisfying plant-based recipe is perfect for a quick yet gourmet meal. Whether you’re seeking a vegan comfort food fix or a dazzling addition to your sandwich repertoire, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 slices sourdough bread
- 0.5 medium, sliced lengthwise zucchini
- 0.5 sliced into strips red bell pepper
- 0.5 small, sliced eggplant
- 1 caps, sliced portobello mushroom
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 4 slices vegan cheese slices
- 1 tablespoon vegan margarine
- 8 leaves fresh basil leaves
Instructions
Preheat your grill or grill pan over medium-high heat.
In a large bowl, combine the zucchini, red bell pepper, eggplant, and portobello mushroom with olive oil, salt, pepper, and oregano. Toss until the vegetables are evenly coated.
Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks. Remove from the grill and set aside.
Spread a thin layer of vegan margarine on one side of each slice of sourdough bread.
Place two slices of the bread, margarine side down, in a large non-stick skillet or on a flat grill surface.
Add a slice of vegan cheese on top of each bread slice, then layer the grilled vegetables evenly over the cheese. Add fresh basil leaves and another slice of vegan cheese on top.
Top with the remaining bread slices, margarine side up.
Cook the sandwiches over medium heat for about 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
Once cooked, remove the sandwiches from heat, let them sit for a minute to cool slightly, and then slice them in half if desired.
Serve immediately, enjoying the blend of roasted vegetables, melted cheese, and fresh basil in every bite.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
